Recipe - Ceviche Acapulco

Three fourths pound Red snapper fillets; cut in
1 x One half inch pieces
8 ounce Small peeled and deveined sh
rimp
8 ounce Scallops
Juice of 6 limes
Marinade:
Three fourths White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
Three fourths cup Pimentostuffed green olives
finely chopped
One fourth cup Parsley; finely chopped
One half cup Cilantro; finely chopped
Three fourths cup Tomato juice
2 tablespoon Olive oil
2 tablespoon Jalapeno pepper strips, fine
ly chopped, with juice
2 tablespoon Worcestershire sauce
2 tablespoon Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or
overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
and salt. Pour sauce over fish, mix gently and marinate for 1 day in
refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011
N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
from Polynesia and has undergone changes that make it a Mexican dish.
Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes
are preferred, although lemons may be used, since both contain the citric
acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The
Complete Book of Mexican Cooking) Posted by Clarence Fontish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini